Dietetic Banana Nut Muffins

Dietetic Banana Nut Muffins

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"These muffins have no sugar and no fat, but are moist and tasty. Instead of regular applesauce, I sometimes use mango-peach to give the muffins more flavor. Great recipe for diabetics! You can use all white flour instead the whole wheat flour, too."
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23 m servings 84 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners.
  2. In a large bowl, stir together the flour, sugar substitute, baking powder, baking soda, and cinnamon. In a separate bowl, mix together the egg whites, mashed banana and applesauce. Add the wet ingredients to the dry, and mix until just blended. Fill prepared muffin cups 3/4 full.
  3. Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow muffins to cool in the pan over a wire rack for a little while before tapping them out of the pan.


  1. 88 Ratings

Most helpful positive review

Finally a lowfat, sugarfree muffin that tastes like a muffin should! I made these twice this week. Using the 1/2cup wholewheat flour makes them nicer. Also I cut the sugar sub to 1/2cup using pa...

Most helpful critical review

They were dry and tasteless. There are better recipes out there that can be adapted to sugar-free, low fat versions. First of all, the applesauce, banana and egg are not enough moisture. Maybe a...

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Most positive
Least positive

Finally a lowfat, sugarfree muffin that tastes like a muffin should! I made these twice this week. Using the 1/2cup wholewheat flour makes them nicer. Also I cut the sugar sub to 1/2cup using pa...

Hello? This recipe has the word "NUT" in the title, but there are no nuts whatsoever mentioned in the recipe. That's easily remedied, though - I threw in 1/3 cup chopped, toasted pecans and stuc...

I added 1/8 cup ground flax seed for fiber and moisture. I could taste the Splenda, but it was not as strong the second day. I would fix them again, but maybe try adding pumpkin instead of app...

I didn't have Splenda so I used regular brown sugar and I also used the whole egg. I made these as mini-muffins for my son and he loved them. I will make these again.

These were EXCELLENT!! I've never been so pleased with a NO FAT, NO SUGAR recipe!!! I didn't tell the family they were "healthy", and they loved them!!! I added more banana then the recipe calle...

When I run this recipe through the WW website's recipe-builder program it comes out 2 points per muffin. I tried calculating it for egg whites and Egg Beaters with added bran or no bran it alway...

These are great for those of us who count "points". I did have a slight problem with the muffin liners in that they stuck to the muffins. However, I found that after they had set a day, they pee...

Delicious. I made a few changes-- I used about 2 cups of mashed banana. I also added about 4 tablespoons sugar free vanilla pudding. I added it because the batter seemed dry before pouring it in...

Made these today for my dad who is a diabetic. They were great. He loved them. My husband who is not a fan of artificial sweeteners actually said they were delicious, and asked me to make them f...

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